Layered Eggplant Parmesan Casserole
- 1 large eggplant
- 2 cups breadcrumbs
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp oregano
- 1 tsp parsley
- 1 cup nondairy milk
- Oil for frying
- Vegan mozzarella shreds
- Vegan ricotta
- Marinara sauce
Preheat oven to 350 deg. Lightly grease 9x13” baking dish
Slice eggplant into ¼ inch rounds.
Combine in dish: breadcrumbs, nutritional yeast, salt, oregano, parsley
-Second dish: milk
-Third dish: cornstarch
Heat oil in sauté pan over med-high heat
Dredge eggplant in cornstarch, milk, then breadcrumbs.
Fry in oil, 5 mins per side, until golden brown.
Place eggplant in single layer in baking dish. Top with ricotta, then cheese, then marinara sauce.
Top with another layer of eggplant, ricotta, marinara sauce and cheese.
Bake 45 mins. Cool 10 mins.
Ricotta2 tbsp olive oil
3 cloves garlic
14 oz pkg extra-firm tofu, drained
2 tbsp lemon juice
1.5 tsp sea salt
1.5 tsp black pepper
1 tbsp white miso paste
In large skillet: sauté onions in oil until soft. Remove from heat.
Food processor: combine onions, garlic, tofu, lemon juice, salt, pepper, miso. Pulse until almost smooth but still has some texture. Add basil and pulse to incorporate.